Step 17

Step 18

Makes filling for 24 carimanolas

NOTE: If you are using a potato masher, remove the stringy fibers from the core of the yuca before mashing.

Step 19

*Some Freezing Info: If you would like to save them for later, lightly sprinkle the freshly formed carimañolas with flour and place in a baking sheet in the freezer for about 30 minutes. Remove from the freezer and store in a ziploc bag until ready to fry.*

10 stars!!! Other than the shape, these reminded me of an amazing appetizer served in Costa Rica called Enyucadas. Simply, a fried ball of mashed yucca enveloping a savory filling, usually fried chicharon (pork belly) and/or refried black beans. These were just as I remembered, and so easy to make! The filling was delicious, by the way. I used ground pork instead of beef out of personal preference. But what really amazed me is that the yucca wasn't coated or dipped when it went in the fryer, and yet they came out looking like they were panko-crusted. Golden, crisp crust and creamy yucca cash inside. Oh my gosh - these were good! Thanks so much for posting! Loved these! Made for CQ4, Team Happy Campers.